First of all, happy new year 2026 😊!!
I wanted a simple or classic dessert but representing a clock or time… After much reflection, I decided to use the mold that I have had for quite some time, the Universo from Silikomart. For the blister (clock), I found it at Miléna Gourmet BCG. For the rim, I wanted a chocolate band/collar too but different from the ones I usually make. So I used the Sabrina Chouiref stencil that I had also used for “The Raspberry Entremet”. Hmmm, so far are you following me with all these references? 😁
Then, as I use 70% dark chocolate (Ocoa from Barry) for these decorations, the base of my entremet had to be lighter and thus give relief to the whole… So I made a homemade flocking/velvet spray with 41% milk chocolate (Alunga from Barry).
Second time for me using my Wagner W180P paint gun… Always in stress mode as usual 😟 and finally everything went well!!
For the entremet itself, it is the one I usually use EXCEPT that the proportions are adapted for the Universo mold… I found them at Dodofairy (Doriane) and they are spot on for this mold!!!
For an 18 cm entremet or the Eclipse mold from Silikomart
Ingredients:
Hazelnut Dacquoise:
50 g icing sugar
45 g hazelnut powder
55 g egg whites
18 g caster sugar
Crispy Praline Layer (Feuilletine):
40 g milk chocolate
55 g praline paste
45 g gavottes (crushed crepe dentelle)
Dark Chocolate Mousse:
60 g milk
120 g dark chocolate (Barry Ocoa 70%)
300 g whole liquid cream
Homemade Velvet Spray (Flocage):
120 g milk chocolate 41%
80 g cocoa butter
OR
1 can of velvet spray
Directions:
Hazelnut Dacquoise:
Preheat your oven to 180°C.
Sift the icing sugar and hazelnut powder.
Beat the egg whites until stiff, adding the sugar in 3 times. On the side, mix the hazelnut powder with the icing sugar, add them delicately to the whites.
Pipe the mixture into an 18 cm ring. Place a few whole hazelnuts or, like me, cut in 2. Bake for 15/20 min.
Set aside.
Crispy Praline Layer (Feuilleté Praliné):
Melt the chocolate in a bain-marie (no more than 45°C) then add the praline paste.
Mix well.
Add the crushed crepe dentelle (gavottes). Spread inside a 16 cm ring placed on a sheet of baking paper. You can help yourself with the back of a spoon.
Retrieve your dacquoise which you will have cut beforehand to 16 cm as well.
Place it on the crunchy layer. The goal here is that it is on top of the crunchy layer so as not to damage it when cutting the entremet… Film the whole thing and place it in the freezer while making the mousse.
Dark Chocolate Mousse:
Place the mixer bowl and the whisk in the freezer.
Heat the milk in a saucepan.
In parallel, melt the chocolate in a bain-marie.
When your milk reaches a boil, pour it over the melted chocolate in 3 times, while creating an emulsion with the spatula.
Whip your cream into soft whipped cream.
Take a part with a spoon and mix with the chocolate.
Then pour this mixture into the rest of the whipped cream, mixing gently with the spatula.
Place your mousse in a piping bag without a nozzle.
Proceed immediately to assembly.
Assembly:
Pour the mousse to a good 3/4 into the mold or the ring lined with rhodoïd.
Bring it up on the edges using an offset spatula.
Place the dacquoise and the crunchy layer on the mousse, dacquoise side on the mousse.
Press lightly on the biscuit to make the mousse rise and remove any air bubbles. Level with the rest of the mousse and your offset spatula. Film the whole thing and place in the freezer for 12 hours minimum.
Finishing:
On D-Day, melt the cocoa butter and chocolate in a bain-marie.
When the mixture is at 42°C, filter it using a strainer and spray immediately on the frozen entremet!!
Place it this time in the refrigerator to let it thaw slowly for 5/6 hours.
For the decorations, I obviously tempered my chocolate.
I use the Mycryo butter method.
For the blister, just pour the tempered chocolate and let crystallize in a room at about 18°C.
For the rim, it is exactly as usual but on the stencil this time…
I won’t hide from you that it takes training and patience for all this but isn’t it worth it? 😉
Final Thoughts & Serving
This Royal Chocolate Cake, also known as Trianon, is a timeless French classic that combines the nutty richness of hazelnut dacquoise with the irresistible crunch of praline feuilletine. The intense dark chocolate mousse brings a velvety finish that balances the textures perfectly. Whether you use a velvet spray or a homemade chocolate flocking, the result is an elegant, professional-looking dessert perfect for New Year’s Eve or any celebration. Remember to temper your chocolate for the decorations to get that professional shine. Happy baking and enjoy this decadent chocolate masterpiece
